One Bowl Oatmeal Banana Breakfast Cookies.

 These breakfast cookies are made with wholesome, healthy ingredients — made in just 1 bowl!

We’re going to have a lot of fun today! Besides enjoying the extra day this weekend, we’re also eating COOKIES FOR BREAKFAST.

These breakfast cookies are gluten-free, vegan, and naturally sweetened. 100% clean-eating and pure simple goodness. Before you ask: they actually taste good.

A couple weeks ago I made a few batches to toss in the freezer for the coming weeks. I now have 4 batches of cookies along with stacks of pancakes. It’s perfect timing too — last week I was cleared to get back to normal workouts. Now that I’m back at it, having these on hand helps me fuel before intense those workouts.

These cookies are so easy easy to throw together. All you need is 1 bowl and few healthy pantry ingredients. 8 to be exact.

Start with the base ingredient: oats. For this recipe, you’ll want to use quick oats. The quick oats are more fine and “powdery” than whole oats which helps bind the cookie together along with the almond meal. To sweeten up the cookies just a tad more, I add in a tiny bit of maple syrup — feel free to omit if you choose. The add-ins are completely up to you! I prefer just chopped walnuts, raisins and chia seeds but as long as it’s around 3/4 cup total, you’ll be fine.

Aside from eating them straight from the refrigerator, some of my favorite ways are: topped over yogurt, crumbled on a smoothie bowl or smeared with peanut butter. ← that last one is a TOPPP favorite.

Now it’s time to bake to keep you fueled, full and satisfied!

Told ya it was a fun day 

One Bowl Oatmeal Banana Breakfast Cookies

 These breakfast cookies are made with wholesome, healthy ingredients — made in just 1 bowl!

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Prep Time: 5 mins

Cook Time: 15 mins

COOLING:: 20 mins

Total Time: 20 mins

Servings: 12 cookies

Ingredients

• 4 large bananas, mashed
• 1 Tablespoon honey or maple syrup
• 1/2 cup almond flour
• 2 and 1/2 cups gluten-free quick oats (not old fashioned oats)
• 1 teaspoon ground cinnamon
• 1 Tablespoon chia seeds
• 1/3 cup chopped walnuts (or your favorite nut)
• 1/4 cup raisins

Instructions

• Preheat the oven to 325°F. Line 2 large baking sheets with a silicone baking mat or parchment paper.
• In a large bowl, whisk together the mashed banana, and honey¹. Once combined, add the almond flour, oats², cinnamon, chia seeds, walnuts, and raisins. The dough will be thick and sticky.
• For easy handling of the dough, spray your hands with cooking/coconut oil spray. Scoop 3 Tablespoons of dough, roll into a ball and place on the prepared baking sheet. Slightly flatten the tops into desired thickness— the cookies will not spread in the oven.
• Bake for 13-15 minutes, depending on thickness until the edges are very slightly brown. These cookies took exactly 14 minutes. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
• Cookies can be eaten as is, broken up over yogurt or smoothie bowl. Cookies stay fresh for up to 1 week when stored in a container or zip top bag in the refrigerator. 

Recipe Notes

Make ahead tip: Cookies can be make and frozen for up to 3 months when stored in a zip top bag. To thaw, place in the refrigerator overnight. Cookies will then stay fresh in the refrigerator for up to 1 week.

Using Spark Recipes Calculator these cookies ate 165 calories.

¹To make these vegan, omit the honey and 1 Tablespoon of maple syrup instead.

²Be sure to use quick oats in this recipe. Quick oats are more finely ground up. They are sold right next to the regular whole oats. You can also make quick oats at home - measure 3 cups of whole oats and pulse in a food processor or blender 4-5 times. Then, measure out 2 and 1/2 cups.

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